AWARD WINNING Lemon Zucchini Bread
A delightful blend of sweet and tangy flavors, this Lemon Zucchini Bread is incredibly moist and perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8-10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups grated zucchini (approximately 1–2 medium zucchinis, squeezed of excess moisture)
- 1.5 cups all-purpose flour
- 1 cup granulated sugar (or a sugar substitute)
- 0.5 cups vegetable oil (or melted coconut oil)
- 2 large eggs (beaten)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 teaspoons vanilla extract
- 2 tablespoons freshly grated lemon zest (about 2 lemons)
- 0.25 cups freshly squeezed lemon juice (about 1–2 lemons)
Instructions
- Grate the zucchini and let it sit with a sprinkle of salt for about 10 minutes, then squeeze out excess moisture.
- Whisk together the flour, baking powder, baking soda, salt, and sugar in a large bowl.
- Combine the grated zucchini, vegetable oil, eggs, vanilla, lemon zest, and lemon juice in another bowl.
- Add the wet mixture to the dry ingredients and fold together until just combined.
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Spoon the batter into the prepared pan, smoothing the top.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Cool on a wire rack for 10-15 minutes before slicing.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze slices for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://recypez.com/award-winning-lemon-zucchini-bread/